When Sydney Meets Egg Fried Rice
1.
Dice carrots, and dice four carob beans, set aside.
2.
Remove the core of the pear and cut into small pieces.
3.
Cut the basil and green onions.
4.
Heat the pan with oil, put down the carrots and four carob beans and fry them slowly. If they are charred, add a little water. Anyway, make sure the four carob beans are well-ripe. It doesn't matter whether the carrots are hard or soft.
5.
Carrots and green beans are fried and served on a plate.
6.
Continue to heat the pan to add oil, high heat, break in the eggs, and quickly spread them apart.
7.
When the egg liquid is about to congeal, pour in the rice, stir quickly and stir evenly. It should be said that it is crushed. Nowadays, the rice is very sticky and it is used to form a dough, so you need to use force.
8.
Add a little salt, a little soy sauce, and stir well over high heat.
9.
Pour in carrots and green beans and stir well.
10.
Stir-fry and add pear meat, stir-fry until the pears are hot.
11.
Add chopped green onion and perilla before serving, and stir-fry.
12.
Serve out of the pan and serve.
Tips:
1. It is best to use leftover rice, or cook it well in advance, otherwise the rice is too soft and it will form a ball.
2. From the beginning of scrambled eggs, keep using high heat until they are out of the pot.
3. The string beans must be fried.
4. When the pear fry is a bit hot, it tastes slightly different from that of raw. It feels more interesting.
